Gamma irradiation of potatoes: Effects on sugar content, chip color, germination, greening, and susceptibility to mold

Invertase & invertase inhibitor in potato

“…The patterni of changes in sugar composition which occur wlhenl potatoes are stored at low temperatures or are irradiate(l (18,19) suggests that the reducing sugars mnay arise as the consequence of the hydrolytic action of invertase on sucrose. During cold temperature storage there is a rapid increase in sucrose content followed hy an increase in reducing sugars relative to the sucrose content.…”

EFFECT OF STORAGE ON THE CARBOHYDRATE CONTENT OF TWO VARIETIES OF POTATOES GROWN IN CANADA AND TREATED WITH GAMMA RADIATIONa

“…However, the increase in the sucrose content was observed at doses lower than 20 krep., (18.6 krad. ), contrary to the findings of Sparrow and Christensen (3,8), and at a temperature higher than those given by Schwimmer et al (5,6) and Sereno et al (7). The 7.9 krad.…”

“…), unsuitable for crisp or chip production. Further, Schwimmer et al (5,6) found that the sugar content (especially sucrose) of irradiated tubers held at a low temperature rose steadily above control levels during the first two weeks after irradiation, while post irradiation storage at a higher temperature resulted in a much more transient increase. Similarly, Sereno et al (7) observed an increase in reducing and total sugars content of irradiated Katahdin potatoes after one year of storage at temperatures of 38" F. and 60" F. The increase was more pronounced at the lower storage temperature.…”

On the Wholesomeness of <i>γ</i>-lrradiated Potatoes. III. Feeding Experiments with Rats

“…4,12]. The increase has been calculated to be 1% of the am ount of food used in the present experiments.…”